Ahhh, the South. What do we do to healthy veggies? Add bacon, of course. Don’t knock it til you tried it. Shut up, Cholesterol, you’re fine.
SOUTHERN BACON-FRIED CABBAGE
6 slices bacon, chopped
1 cup onion, chopped
3 cloves garlic, minced
1 large head cabbage, cored and chopped
2 teaspoons seasoned salt
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Cook the bacon in a jumbo cooker over medium-high heat until crisp. Remove the bacon to a paper towel-lined plate. Reserve 2 tablespoons of the bacon grease and discard the rest.
In the same jumbo cooker, return the 2 tablespoons bacon grease. Over medium-high heat, cook the onion until it is soft, about 4 minutes. Add the garlic and continue to cook for an additional 1 minute. Stir in the cabbage and continue to cook and stir for 4-5 minutes. Add the seasoned salt, pepper, onion powder and garlic powder. Mix well.
Reduce heat to low, cover, and allow to simmer, stirring occasionally, for about 30 minutes.
Just before serving, mix the bacon into the cooked cabbage. Serve immediately.
I love fried okra, it’s always been a special summer treat in our family. This recipe is from the Southern Living Heirloom Recipe Cookbook.
2 pound fresh okra
3/4 cup Salt
2 cups plain cornmeal
Slice okra. Combine 3 qt. water with salt, pour over okra. Soak for 30 minutes, drain & rinse twice. Dredge okra, in batches in cornmeal. Pour oil in a dutch oven. Heat to 375. Fry okra in batches for 4 minutes. Drain on paper towels.
I made this delicious ham for Easter dinner. It was from the Pioneer Woman and was just delicious. We loved it!
1 12- to 15-pound fully cooked bone-in ham
1/2 tsp. whole cloves
1/2 c. dijon mustard
1/2 c. honey
1/2 tsp. black pepper
For the ham: Preheat the oven to 325 ̊ Fahrenheit. Score the surface of the ham with a sharp knife in a diamond pattern, about 1/4 inch deep. Stick the cloves in between the diamonds.
Place the ham on a rack in a large roasting pan, tent it with foil and bake until warmed through, about 2 hours.
For the glaze: Mix the mustard, honey and pepper in a medium bowl.
Remove the ham from the oven and uncover. Brush with half of the glaze, making sure to get it in the scored lines. Return to the oven, uncovered, and hake until the ham looks glossy, about 20 minutes. Brush with the remaining glaze and bake until just beginning to caramelize, about 20 more minutes.
Remove the ham from the oven and let rest 15 to 20 minutes.
How have I waited this many years before visiting this beautiful gem in the middle of a big city? We went this weekend and they were having a huge plant sale! The whole place was super crowded, but after circling the lot twice, we lucked up in a parking spot. Parking is free and entry is free! What a gift to the people of Birmingham and its visitors!
Though there appeared to be a ton of folks here, we never felt crowded. The park is so spread out with something to see in every single corner. We loved the conservatory with its water feature and tropical plants, the beautiful fountains, the winding paths to get to each area and the thoughtfully placed swings and benches along the way to rest your tootsies. Far and away my favorite garden was the Japanese Garden.
The Japanese Garden has a Tori Gate at the entrance to welcome you and it sets the tone perfectly for the wonders you are about to see. Beautiful photo ops await with the koi pond, the meandering bridge, the turtles sunning themselves on the rocks and the tea garden. Do not miss this.
We didn’t see everything we wanted, so I know I’ll be back when I’m in town again. So peaceful and lovely.
Easy weeknight dinners are incredibly necessary to have in your arsenal. Add this one to your lineup!
1⁄4 cup all-purpose flour
1⁄2 teaspoon salt
1⁄2 teaspoon garlic powder
1⁄2 cup shredded parmesan cheese
2 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
2 teaspoons lemon juice
In a shallow bowl, combine the flour, salt and garlic powder. In another bowl, beat the egg. Place the Parmesan cheese in a third bowl. Coat chicken in flour mixture, then dip in egg and roll in cheese.
In a skillet, brown chicken in oil on both sides. Transfer to a shallow 1-qt. baking dish coated with cooking spray; drizzle with lemon juice. Bake, uncovered, at 350° for 18-20 minutes or until juices run clear.
Better-Than-Olive Garden® Alfredo Sauce
3 tablespoons sweet butter
2 tablespoons olive oil
2 cups heavy whipping cream
2 cloves garlic, minced
¼ teaspoon ground white pepper
½ cup grated Parmesan cheese
¾ cup shredded mozzarella cheese
1 (12 ounce) package angel hair pasta
Melt butter and olive oil in a saucepan over medium-low heat. Add cream, garlic, and white pepper; bring to just under a boil. Reduce heat and simmer, stirring often, until mixture is slightly reduced, about 5 minutes.
Stir Parmesan cheese into cream mixture and simmer until sauce is thickened and smooth, 8 to 10 minutes. Add mozzarella cheese to sauce; cook and stir until cheese is melted, about 5 minutes.
Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 3 to 5 minutes. Drain and transfer pasta to serving plates. Spoon sauce over pasta.
Have you ever had one? My first one was when I turned 50. I’m hooked! These sammies are chocked full of fresh veggies in a slightly acidic sauce that compliments the chicken perfectly. This works best when the chicken is marinated for full flavor. Use your favorite, I made mine up with readily available ingredients in my fridge and pantry: lemon juice, olive oil, soy sauce, chili pepper sauce and garlic.
I grilled my chicken and toasted my rolls. These aren’t the typical rolls that I usually see for Banh Mi, but that’s what I had, and they were delish!
Chicken Banh Mi
Marinated, and grilled chicken breasts, sliced thin
Portgese Bread (or your favorite)
½ Kirby cucumber, cut into thin strips
¼ carrot, cut into thin strips
¼ cup cilantro leaves
½ jalapeño pepper, seeded and sliced
1 tablespoon lime juice
1 tablespoon olive oil
kosher salt and black pepper
In a small bowl, combine the cucumber, carrot, cilantro, jalapeño, lime juice, olive oil, and a pinch each salt and pepper. Marinate for 20 minutes and make your sammie!